CookEat Recipe
Fried Vanilla Custard with Flour
Firm vanilla custard thickened with flour, chilled, cut into lozenges and crumbed before frying.
Method
Steps
Step 1
Gather the ingredients: 100 g plain flour; 20 g sugar; 2 whole eggs for the custard; 500 ml milk; About half a teaspoon vanilla extract; finely grated zest of half an unwaxed lemon is the source alternative; A small pinch of salt; 1 additional whole egg, beaten, for coating; About 90 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; plain lard is an alternative.
Step 2
Whisk the two whole custard eggs with the sugar. Mix in the flour, then gradually whisk in the milk until smooth. Add the vanilla. There is no butter in this custard formula.
Step 3
Cook over gentle to moderate heat, stirring continuously, until very thick, about 10–15 minutes. Keep the thick mixture gently bubbling while stirring for several minutes until the flour is fully cooked rather than merely thickened; bring the egg custard to 74°C. Stir in a small pinch of salt at the end, following the preceding custard method.
Step 4
Spread on a clean shallow tray about 1.5 cm thick. Cool promptly and refrigerate until completely cold and firm, about 60–90 minutes. Cut into small pointed lozenges, approximately 20–24 pieces.
Step 5
Dip in the additional beaten egg, cover with breadcrumbs and fry in small batches in oil at about 170°C for about 2–4 minutes, turning carefully, until golden and hot throughout to 74°C. Drain and serve hot alongside other fried foods. Lard may replace the oil.
Step 6
For the lemon version, omit the vanilla and stir the finely grated zest of half a lemon into the initial custard mixture. Keep the same flour, eggs, milk, chilling, coating and frying method. Half the recipe serves four or five people as part of a mixed fry; this full batch is listed for eight.
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